Saturday, November 29, 2014

Turkey or Chicken Pot Pie

1 whole chicken or 3 large chicken breasts
1 onion, cut in fourths
1 stalk celery or celery tops, roughly chopped
OR leftover turkey or chicken (2-3 cups cooked, chopped)
6 T butter
2 stalks celery finely chopped
1 small onion finely chopped
1 cup chopped carrots
1 cup frozen or fresh peas (optional)
2 cups chicken broth
1 c half & half or milk
salt and pepper
dash turmeric

Place chicken in a pot of water with some celery and onions and some pepper.
Cook until chicken is done and no longer pink. Remove chicken and set aside to cook a bit. Drain broth, tossing the chunks of celery and onion. Set broth aside. 
*You can also use leftover turkey or chicken instead cooking more. I like to use leftover turkey from Thanksgiving.

In a large skillet or pan, melt butter. Add onion, celery and carrots. Cook until carrots are almost done. Begin adding flour to the skillet, stirring it as you add. The mixture should be thick. When it reaches a paste consistency, stop adding flour.
Add chicken broth, 1 cup at a time, and stir. Continue to cook for 5 minutes or until mixture begins to boil.
If you are using peas, add them here. 
Add milk, stirring as you pour it in.
Mixture will thicken. Add salt and pepper to season and a dash of turmeric. Add in diced chicken or turkey and simmer for 5 more minutes, or just until heated.
Remove from heat and pour into a dish with your pie crust. You can cut some pieces of crust and put on top or put a complete crust on top. 

Bake at 350 degrees F for 45 minutes or until crust begins to brown.

*Click here for a great Gluten Free version.

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